![]() Then serve immediately over steamed rice and vegetables and garnish with sesame seeds, scallions, cilantro and peanuts as desired. Toss the crispy baked bang bang tofu in the sauce until well coated. Stir in water as needed to create a thick sauce mixture. Then add the rest of the ingredients for the marinade and simmer briefly. Heat the sesame oil in a pan or cast iron skillet over medium-high heat and sauté the garlic and ginger for a minute. Meanwhile, you can prep the side dishes and make the sauce. Note: The baking time may vary depending on the thickness of the tofu slices. Bake in a preheated oven at 400 F fan-force for about 25 minutes (or in an hot air fryer for about 15 minutes) until golden brown and crispy, flipping halfway through Spray the breaded tofu slices with a little oil (cooking spray) and place in a single layer on a baking sheet lined with parchment paper (or air fryer basket). Put the panko breadcrumbs on a small deep plate.ĭip the tofu slices first in the cornstarch mixture and then roll them in the breadcrumbs. In a shallow bowl, stir together the cornstarch and water. Then you’ll find the full recipe with exact measurements in the recipe card below! Step 1: Bake Tofu until crispyįirst, press the tofu block dry as best as you can and cut into slices or cubes. To Garnish: white and black sesame seeds, scallions, cilantro or parsley and toasted peanuts.Īs always, I recommend checking out these step-by-step instructions and the recipe video first.Pak Choi, carrots, broccoli, cauliflower, beans, cucumber, and bean sprouts are great options. Vegetables: you can select any to go with the dish.Rice: fluffy rice like basmati or jasmine are perfect for the crunchy and spicy tofu cuts.Sesame oil: nothing like the flavor of sesame to give that distinct Asian taste! However, you can also use peanut oil or any other vegetable oil.Ginger: if you don’t like this, you can omit it.If you don’t have fresh garlic cloves you can also use garlic powder. Garlic: for the best aroma and flavour.If you do not have this, you can use apple cider or white vinegar. Rice vinegar: adds a touch of tanginess that makes the sauce tastes brighter and lighter.You can also use soy sauce (not gluten-free) as a substitute. Tamari: provides a nice savory and umami flavor.You can use other sweeteners like sugar or agave too. Maple syrup: the earthy sweetness is the perfect balance to the heat from the sriracha.You can add more if you prefer your dish to have more spice. Sriracha sauce: this will give the marinade the perfect amount of spiciness.Sesame: I use white and black sesame seeds, but you can use just one kind.Panko breadcrumbs: for a light yet crisp coating, You can also use other gluten-free breadcrumbs.Cornstarch: mixed with water – this will make the breadcrumbs stick easier and add another level of crunchiness to the tofu slices.They are sturdy enough to stay compact as you toss them in the spicy marinade. Tofu: you have to use firm or extra firm tofu to make this recipe work. ![]() ![]() This Asian-style Crispy Tofu in sweet and spicy sauce has the perfect amount of heat and savory goodness to boost anyone’s appetite for lunch or dinner! It’s perfect served on top of rice and a side of veggies. That is why it is one of my favorite ingredients to cook! I habe already made vegan versions of Salmon Fillets, Japanese Katsu, or Baked Nuggets using it and still capture the flavors of the original recipes. Tofu is very plain and flavorless by itself, but it absorbs flavors and aromas of marinades and sauces so well that you can prepare and serve it in many ways! There are so many ways to make tofu tasty – you just have to know how to prepare it properly. ![]() This Asian-style Crispy Bang Bang Tofu in spicy marinade sauce is a quick and easy recipe to make a delicious restaurant-style lunch or dinner from simple ingredients! It is a versatile dish – you can make the crunchy tofu in the oven or air fryer and serve with rice, veggies or other side dishes! Crispy Bang Bang Tofu in Asian Marinade Sauce
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